Return to Content

Filetti

Filetti
0 votes, 0.00 avg. rating (0% score)
by in Jul 2010

Total Time: 1.5

Yield: about 5 32-ounce jars

"Filetti" are fillets, or thin slices. Like passata, this recipe is a great starting point for sauces, soups, and stews. Make it with as many ripe plum tomatoes as you have, but it makes sense to start with at least 10 pounds.

Ingredients:

  • 10 pounds ripe plum tomatoes
  • 1 cup fresh basil leaves, plus 2 to 3 extra leaves for each jar of sauce
  • 1/4 cup kosher or sea salt

Instructions:

Wash the tomatoes. Cut them lengthwise into quarters and squeeze out seeds and juice. Layer as many tomatoes as possible into sanitized 32-ounce (or smaller if you prefer) canning jars. (Place a basil leaf and a sprinkle of salt every fourth layer or so.) Seal well and process in boiling water 40 minutes.
For details on processing preserved foods, visit: uga.edu/nchfp
Updated Thursday, May 27th, 2010

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111